Origin
Our animals are raised in the Albanais, in the parishes of Massingy and Rumilly. They are crosses of Blonde d’Aquitaine, Limousine and Charolaise, from farms that practise traditional husbandry and reasoned agriculture.
Local beef, Massingy and Rumilly
A few kilometres from Annecy, in the Albanais: animals we watch grow, bought on the hoof and dry-aged for four weeks.
What they eat
Cereals grown on the holding, hay and aftermath feed the animals, with rice flour as a supplement. The aim is to improve conformation, nutrition and the animal’s welfare.
Choosing on the hoof
Buying is done live, on the hoof. We go out to the farm regularly to judge how the finishing is coming along. It is the part of the trade that cannot be delegated.
Dry-aging
Dry-aging is the time the meat rests before we sell it. Water evaporates, the meat concentrates and tenderises. After four weeks it is ready: full of flavour, marbled, tender.
Want to taste it?
Come and choose in the shop
What we have changes with the seasons and with the dry-aging. The surest way to know is to drop in, or to call.
All our breeds